The BEST Black Bean Chili!

Easy50 minsVegan

Truly the best black bean chili recipe!!  It ultra-quick and easy to make (less than 10 mins prep time), it’s naturally gluten-free, vegetarian, vegan (although you can add meat if you’d like), it only calls for 9 main ingredients, and it’s SO flavorful and delicious.  Instant Pot, Crock-Pot and stovetop instructions included.

This chili recipe is everything.

Like, literally.  It basically hits all the bases when it comes to everything we’re looking for in a crowd-pleasing, feel-good, ultra-cozy, irresistibly-delicious black bean chili recipe.

First off, it’s ridiculously easy to make.  We’re talkin’ 8 main ingredients here that are big on flavor and ultra low-maintenance on prep time.  (Just need you to chop an onion and some garlic, so less than 10 mins prep time!)  This recipe is also a breeze to cook in the Instant Pot.  (Although I’ve also included stovetop and slow cooker instructions, if that’s your jam.)  And if you’re looking for easy lunches for the week ahead, it’s freezer-friendly and perfect for meal prep.

Second, it’s naturally gluten-free, vegetarian and vegan.  Which means it’s the perfect pot of soup to simmer when you have a mix of friends over for the big game or a cozy dinner night in.  Or, hey, also perfect for any regular weeknight in or a simple lunch to pack for work.

Third, it’s made with healthier that you can feel great about.  Lots of protein-packed black beans, lots of veggies, and lots of zesty Mexican flavors.  No meat…unless you’d like to add some in.  In which case, ground beef or turkey would be awesome.

But most importantly…it’s just 100% delicious.  Especially so when you go big (please go big!) with all of your favorite toppings.  The more the merrier here, if you ask me.  ?  Mmmm hmmmm.

Alright, time for some black bean chili!

Alright, so let’s talk cooking methods here for a sec.  I’m a huge fan of the Instant Pot with this recipe, since it can pressure cook a batch of dry (un-soaked) black beans to tender perfection in less than an hour.  (Instant Pot chili FTW!)  But that said, it will also cook up well in the slow cooker in 6-8 hours.  Or you can slow simmer everything on the stovetop — your choice!

That said, if you want to save on time (especially if you’re going the stovetop route), you can always sub in canned black beans instead of dried if you’d like.  ?

That said, the other ingredients are super simple!  Just chop up an onion and some garlic.  Combine them with your beans, a can of diced tomatoes (fire-roasted are my fave!), roasted red peppers, veggie stock (or water), ground cumin, chipotle chili powder (or regular chili powder), S&P.

Then the main ingredient here is a must — a jar of salsa verde.  (Or you can make yours homemade.)  I’m a big fan of the zesty, tangy flavor it adds to the chili.  And you can also choose a brand that’s as mild or spicy as you’d like.  (<– Although if serving to a crowd, I always recommend keeping things more mild, then offering sliced jalapeño or serrano peppers as a topping.  Win-win.)

Just combine everything together and cook until those beans are nice and tender.  Then give everything a good stir, add more stock if you’d like a brothier soup, season with salt and pepper, and…

…voila!

A gorgeous pot of rich black bean chili will be ready to enjoy!

Dish it up into your serving bowls.  But then — I insist — sprinkle on as many of your favorite toppings as possible.  In my humble opinion, chili is ALL about the toppings.  So if diced avocado, or fresh cilantro, or shredded cheese (vegan, if making this dairy-free), diced red onions, sliced serranos, sour cream, etc. are your jam — pile them on high.  ?

And then?  I sincerely hope you enjoy every last bite.  ?

This recipe contains affiliate links.

Yield: 6-8 servings

The BEST Black Bean Chili!

Truly the best black bean chili recipe!!  It ultra-quick and easy to make (less than 10 mins prep time), it’s naturally gluten-free, vegetarian, vegan (although you can add meat if you’d like), it only calls for 8 main ingredients, and it’s SO flavorful and delicious. 

Total Time:50 mins

Prep Time:10 mins

Cook Time:40 mins

Ingredients:

• 1 pound dry black beans, rinsed and picked over
• 1 medium white onion, peeled and diced
• 6 cloves garlic, peeled and minced
• 6-8 cups vegetable stock (or water*)
• 2 cups (16 ounces) salsa verde, homemade or store-bought
• 1 (15-ounce) can fire-roasted diced tomatoes
• 1 (12-ounce) jar roasted red peppers, drained and diced
• 1 tablespoon ground cumin
• 2 teaspoons chipotle chili powder**
• salt and pepper, to taste
• toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos

Directions:

Instant Pot (Pressure Cooker) Directions:

1. Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot.  Stir to combine.
2. Close lid securely and set vent to “Sealing”.
3. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 38 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid, and give the soup a good stir.
4. Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock.  (If not, leave the soup as-is.)  Taste, and season with extra salt and pepper as needed.
5. Serve immediately, garnished with lots of your favorite toppings.  Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

Crock-Pot (Slow Cooker) Directions:

1. Add black beans (no need to pre-soak), onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your slow cooker.  Stir to combine.
2. Cover and cook for 6-8 hours on high, or until the beans are completely tender.  Give the mixture a good stir.
3. Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock.  (If not, leave the soup as-is.)  Taste, and season with extra salt and pepper as needed.
4. Serve immediately, garnished with lots of your favorite toppings.  Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

Stovetop Directions:

1. Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until translucent.  Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
2. Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper.  Stir to combine.
3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
4. If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock.  (If not, leave the soup as-is.)  Taste, and season with extra salt and pepper as needed.
5. Serve immediately, garnished with lots of your favorite toppings.  Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.

*Veggie stock will add a little extra flavor here.  But water totally works too.

**I really love using chipotle chili powder.  But traditional (American) chili powder will also work too.  Or you’re welcome to add in a chopped chipotle chili in adobo sauce.

***If making this soup on the stovetop, you’ll need to soak your beans in water overnight.  OR, for a much faster version, you can sub in 4 (15-ounce) cans of rinsed and drained black beans, which will only require about 10 minutes to cook in the soup (instead of 45).

Cook time included above is for the Instant Pot version.  

Difficulty: EasyCategory: Vegan

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